Summary

Ingredients

• Salt water
• 1 bunch soup greens
• vinegar
• Herbs
• 1 tongue (s) (veal tongue), cooked, cut into cubes
• 1 brain (veal brain), or veal milk, cooked, cut into cubes
• 250 g veal, cooked, cut into cubes
• 40 g butter
• 50 g wheat flour
• 500 ml broth
• 1 teaspoon capers
• 50 g mushrooms, cut into small pieces, precooked
• some lemon juice, or white wine
• a bit salt
• 2 egg yolks
• 2 tablespoons cold water to whisk
• 2 tablespoon breadcrumbs
• 2 tablespoon cheese, grated
• 40 g butter

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Instructions

1. Remove the throat from the veal tongue and wash and brush it until the mucus is removed. Then heat 1 1/2 l of salted water, add 1 bunch of finely chopped soup greens and the tongue and cook over low heat for 1 3/4 hours. The tongue is done when the tip pricks softly. Then remove them from the broth and peel the skin off while the tongue is hot.
2. Place the calf`s brain in cold water until the blood is drawn out. Remove the skin and veins from the brain, add a little salt, a little vinegar and a few herbs to 1/2 L of boiling water and steep more than boil for 5-6 minutes.
3. If veal milk is used, soak it for several hours so that it turns white. Then pour boiling water over them first, then cold water so that they solidify and the blood vessels can be removed more easily. Pour the veal milk into 1/2 L boiling, salted water, cook over low heat for 15 minutes.
4. Put the veal in lightly salted, boiling water and cook over low heat for about 30 minutes.
5. Ragout Fin:
6. Melt the fat. Heat the flour in it until it is light yellow. To avoid lumps, gradually pour in the broth, beat with a whisk, bring to the boil and let it steep for 10 minutes. Stir in the capers and mushrooms. Season with lemon juice or wine and salt, peel off with the beaten egg yolk and add the meat.
7. Butter 12 scallop shells. Put in the meat, sprinkle with breadcrumbs and cheese and top with flakes of butter. Bake the mussels in a preheated oven at 275-300 degrees for 10-15 minutes.